Zucchini and Corn Enchiladas Verdes

Ingredients

• 12 pieces Corn tortillas
• 2 medium Zucchini, diced
• 1.5 cups Sweet corn kernels
• 2 cups Salsa verde
• 1 cup Queso fresco, crumbled
• 0.5 cup Sour cream
• 0.5 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Olive oil
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

2. 2

   Heat olive oil in a large skillet over medium heat; sauté the onions and garlic until softened.

3. 3

   Add the diced zucchini and corn to the skillet, cooking for 5-7 minutes until tender-crisp.

4. 4

   Stir in 1/4 cup of the salsa verde and half of the queso fresco into the vegetable mixture, then remove from heat.

5. 5

   Warm the tortillas in a dry pan or microwave until pliable so they do not crack when rolling.

6. 6

   Dip each tortilla lightly in the remaining salsa verde, fill with the vegetable mixture, and roll tightly.

7. 7

   Place rolls seam-side down in the baking dish, top with remaining sauce and the rest of the queso fresco.

8. 8

   Bake for 15-20 minutes until the sauce is bubbling, then garnish with sour cream and fresh cilantro before serving.